From Apartment Therapy → The “Stuck in the 60s Kitchen” Makeover
This 1960s-style house went from a cramped floor plan with small spaces to one with breathable space and modern touches!
Have you ever made buffalo chicken wings in the oven? With just four ingredients it’s so simple and easy to do for all your tailgating needs. I know I’m looking forward to trying it out in my kitchen. This week we also featured a lot of good-feel recipes, including a ricotta spätzle, a pear tart, Korean curry rice, and a mushroom tart. If you’re celebrating Diwali (the festival of lights) be sure to give our carrot halwa a try.
Around this time of year there seems to be a giant cultural (and retail) push to make our homes smell like pumpkin-spiced-apple-cinnamon-eggnog-Fall-with-a-capital-F. One minute the stores are full of pool floaties and water wings and the next it’s scarecrows and cinnamon pine cones.
I love fall as much as the next person, but I’d rather transition my home and tabletop in a gentler way. Here are a few ways to make your table and kitchen naturally feel like fall — no pumpkin spice candle necessary.
Okay, you know why you should use pumpkin carving tools instead of a kitchen knife and how to make your jack-o’-lantern last longer. But do you know why we carve pumpkins in the first place? Turns out, we have the Irish to thank for the tradition. Although, using pumpkin is a uniquely American spin.
4.3 / 5 Stars | 41 Reviews
by Halie
“This generous recipe makes enough for twelve! It is full of vegetables – tomatoes (of course), carrots, celery, potatoes, red and green peppers – and is seasoned with basil, oregano, Worcestershire, and hot pepper sauce. ”
This is the time of year when I start craving savory tarts. This vegetarian tart has vinegar-roasted onions, mushrooms, and ricotta cheese, making it a great appetizer for a group, or a dinner for two when served with a side salad. Why not? It’s getting cold out there and sometimes you just need a dinner that feels like the food equivalent of sliding on a cashmere sweater: decadent and yet perfectly functional.
What, you’ve never had cauliflower cheese before? Why, it’s right up there on the American Heart Association’s recommended diet, above the kale and below the oat bran. Okay, well, maybe just the cauliflower is. I realize this dish may sound strange if you’ve never heard of it. The first time I saw it on a menu in the UK last fall, I thought a word was missing, perhaps “with” or “and.” I mean, you cannot make cheese out of cauliflower or vice-versa, or at least I hope not.* And then I tried it, bubbling and brown in a small ramekin aside my roast** at a tiny Inn in the middle of nowhere that looks like something you’d see in a Bridget Jones Diary (basically where I learned everything I knew about the UK before I got there, well, that and Morrissey songs) and I stopped talking. I stopped thinking. My heart may or may not have stopped beating for a moment, though I’m sure it was love, not fibrillations. How could it be anything but, when cauliflower florets are draped with a sharp cheddar cheese sauce spiked with mustard and a bit of cayenne and then baked in the oven until bronzed and, wait, what were we talking about again?
This is a British dish, if the sharp cheddar, mustard powder, cayenne and charmed name didn’t give it away. I realize that British food has long been a punching bag for other supposedly superior world cuisines, but I found this to be anything but the case. Even if I had, the awesome names of national dishes — toad in the holes, bubble and squeaks, spotted dicks, singing hinnies, jam roly-polys and doorstop sandwiches — would have more than compensated for any failures in the flavor department.
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Buying a big bag of salad greens or lettuces is a great, economical way to get your veggie servings, but we’ve all dealt with the frustrations of opening the bag a few days later and seeing sad, wilted or even slimy leaves inside.
What’s the best way to store salad greens so that they last the longest? We tried three methods to find out which was best — and there was a clear winner!
